Apple and Custard Slice

Apples are in abundance this year and there are all sorts of varieties flowing into our shop from Chegworth Valley in Kent in time for Apple Day on 21st October.

This recipe uses a sharp, crisp eating apple, so use a Cox’s Orange Pippin or a something similar. Very quick and simple and ideal for dessert or an afternoon treat.


Set oven to 200oC fan.
Peel and core apples and slices thinly.
Cook the apple slices in the butter, 75g of sugar, calvados and cinnamon over a medium until slightly brown on edges and glossy.
Set aside to cool down.
Roll out your pastry to 4mm thick and cut into triangles approximately 120mm wide on each side.
Freeze any left over pastry.
Prick the centre of each triangle with a fork (this will help prevent puffing in the middle of the slice).
Lay the cooked apples neatly into the pastry triangles leaving a 10mm edge uncovered.
Sprinkle the polenta over the baking sheet – this will prevent sticking and gives a pleasant texture to the pastry, but you can omit if your not a fan of polenta.
Lay the pastry triangles on the sheet and bake for 20mins until puffed and golden.
Whilst the pastries are baking beat the egg, remaining sugar (25g) and cream together.
Remove the pasties and pour a table spoon of the egg mixture over the apples on each pastry.
Return to the oven and cook at lower at 180oC for a further 10mins to set the custard.
Remove and cool on a wire rack.

Serve and Preserve

Serve warm with a sprinkle of icing sugar. If you like you can crunch some hazelnuts or walnuts over the slice to finish. Serve with good quality ice cream or pouring cream.

These pastries are best eaten from the oven, but will keep for a day in an airtight container in the fridge.


Makes 6 slices

4 eating Apples
50g Butter
100g Sugar
½ tsp Cinnamon
30ml Calvados
500g block of Puff Pastry (good quality shop bought)
1tbs of Polenta
1 free-range Egg
100ml Double Cream
Icing Sugar to dust


Vegetable peeler
Fruit knife
Measuring spoon
Rolling pin
Baking sheet